Steamed carrots with carrot top pesto
In this recipe we're using what others leave out: the tops of carrots are edible and delicious, and they make a great pesto to drizzle over delicately steamed carrots.
Equipment
- Steamer
- Food processor
Ingredients
- 1 bunch Dutch carrots
- 1 clove garlic
- ¼ cup roasted almonds
- ¼ cup grated Parmesan
- ¼ cup olive oil extra virgin
- 2 teaspoons lemon juice
- zest of 1 lemon.
- salt and pepper to taste
- 1 tsp black and white sesame seeds
Instructions
Carrot top pesto
- Cut the fronds from the roots, leaving a 2cm green top on the carrot.
- Spin the fronds dry, then strip the leaves from the tough stems.
- Place the carrot top leaves in a food processor together with the roasted almonds, garlic clove and Parmesan, and blitz until the mixture has a small lentils' consistency. Add the lemon juice, and then slowly drizzle in the olive oil until the pesto reaches a consistency that is to your liking. Season with salt and pepper.
Steamed carrots
- Peel the carrots.
- Half fill a pot that can fit a steamer with water and bring it to a boil.
- Once the water is boiling, put the carrots into the steamer and place the steamer over the pot of water. Close with a lid.
- Steam the carrots until al dente, about 5 - 10min, depending on the thickness of the carrot.
- To serve, place the carrots onto a flat plate and generously spoon on the pesto. Top with cracked pepper, black and white sesame seeds.